Loaded Baked Potato Soup Recipe

There's nothing quite like a warm bowl of Loaded Baked Potato Soup on a chilly day. This creamy, hearty soup is packed with all the flavors you love in a loaded baked potato—crispy bacon, melted cheese, and savory green onions—making it the ultimate comfort food.

I first made this recipe during a snowstorm when the fridge was stocked with potatoes and a few essentials. What started as a quick, resourceful meal quickly turned into a family favorite that we now crave every winter. It’s easy, cozy, and hits the spot every single time.

Why You'll Love This Loaded Baked Potato Soup

Get ready to meet your new go-to comfort food. This Loaded Baked Potato Soup is not only rich and delicious but also incredibly simple to make.

First off, it’s the perfect recipe for busy weeknights. In just 30-40 minutes, you can have a hearty, restaurant-quality soup on the table. No need to spend hours roasting potatoes or simmering all day—this one comes together quickly without sacrificing flavor.

You’ll also love how customizable this recipe is. Whether you like it extra creamy, loaded with toppings, or a little lighter on calories, you can tweak it to suit your taste buds. It’s ideal for picky eaters, too—just set up a toppings bar and let everyone build their perfect bowl.

Not to mention, this soup is budget-friendly and filling. Potatoes, bacon, and a few pantry staples come together to create a meal that will satisfy the whole family without breaking the bank.

The best part? This soup is pure comfort. It’s the kind of dish you crave after a long day, and it’s perfect for sharing with loved ones on cold nights.

Ingredients Notes

The beauty of Loaded Baked Potato Soup lies in its simple ingredients. Each one plays a role in building the rich, comforting flavor.

Potatoes are the star of the show. Russet potatoes are the best choice because of their starchy, fluffy texture when cooked. They break down beautifully in the soup, creating that creamy base. You could also use Yukon Gold potatoes for a slightly buttery flavor.

Bacon adds smoky, salty goodness to the soup. I recommend using thick-cut bacon for its texture and flavor, but any bacon will work. Be sure to save some of the crispy bits for garnishing the soup later.

Chicken broth serves as the base for the soup, balancing the creamy potatoes with a hint of savory flavor. If you prefer a vegetarian version, you can swap it for vegetable broth.

Heavy cream and milk work together to create that perfect velvety consistency. I like to use a mix of both for richness without making the soup overly heavy. If you’re watching calories, you can use all milk or substitute half-and-half.

Cheddar cheese melts into the soup, giving it that irresistible cheesy flavor. Sharp cheddar works best for its bold taste, but mild cheddar or a mix of cheeses will also do the trick.

Green onions and sour cream finish the soup with a pop of freshness and tang. They balance the richness of the cheese and bacon perfectly.

You’ll also need a large soup pot, a potato masher (or an immersion blender if you prefer a smooth texture), and a whisk to bring it all together.

How To Make This Loaded Baked Potato Soup

Making Loaded Baked Potato Soup is easier than you might think. Follow these steps to create the perfect bowl of comfort.

Start by cooking the bacon. In a large soup pot, cook the bacon pieces over medium heat until they’re golden and crispy. Once cooked, transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot. This will add a smoky depth of flavor to the soup.

Next, sauté your onion and garlic. Add the diced onion to the pot with the bacon grease and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and let it cook for about 30 seconds—just until fragrant.

Now, it’s time for the potatoes. Add the peeled and diced potatoes to the pot along with the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. The potatoes should be fork-tender and easy to mash.

Once the potatoes are cooked, mash them right in the pot using a potato masher. For a smoother texture, use an immersion blender to blend the soup to your desired consistency.

Stir in the heavy cream, milk, and cheese. Whisk until the cheese melts completely, creating a creamy, luscious soup base. Let it simmer for a few more minutes to thicken slightly. Season the soup with salt and pepper to taste.

Finally, add the crispy bacon back to the pot, saving a little for garnishing. Give everything a good stir, then ladle the soup into bowls.

Top each serving with shredded cheddar cheese, a dollop of sour cream, crispy bacon bits, and sliced green onions. The toppings are what truly make this soup feel like a loaded baked potato!

This entire process takes about 30-40 minutes, and the result is a soup that tastes like it simmered for hours. It’s creamy, cozy, and bursting with flavor.

Storage Options

This Loaded Baked Potato Soup stores beautifully, making it perfect for leftovers or meal prep.

If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.

For longer storage, you can freeze the soup, but there’s one catch—potato-based soups can change texture when frozen. To help, let the soup cool fully and freeze it in freezer-safe containers for up to 3 months. When reheating, gently warm it over low heat while stirring to restore the creamy consistency.

To reheat, place the soup in a saucepan over medium heat, stirring occasionally until warmed through. Add a splash of milk or broth if the soup has thickened too much.

Variations and Substitutions

The versatility of Loaded Baked Potato Soup is part of its charm. Here are some fun variations and substitutions to try:

For a lighter version, swap the heavy cream for half-and-half or use all milk. You can also reduce the amount of cheese and bacon to cut back on calories while keeping the flavor intact.

Looking to add more protein? Stir in shredded rotisserie chicken or cooked sausage for an extra boost.

For a vegetarian option, skip the bacon and use vegetable broth instead of chicken broth. Add extra toppings like roasted broccoli, caramelized onions, or sautéed mushrooms for added flavor and texture.

Craving a bit of spice? Mix in a pinch of cayenne pepper or top the soup with sliced jalapeños and pepper jack cheese for a spicy kick.

Don’t have russet potatoes on hand? Yukon Gold or even red potatoes work well. Red potatoes will hold their shape more, giving the soup a chunkier texture.

Experimenting with toppings is half the fun. Try crispy fried onions, chives, or even a drizzle of hot sauce to customize your bowl of soup to your liking.

No matter how you make it, this Loaded Baked Potato Soup is a cozy, satisfying dish that can be tailored to suit your tastes. Give it a try, and don’t be surprised if it becomes your family’s new favorite comfort food!

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